Adobong Kangkong (Water Spinach Adobo)

Back when I was young, there was this TV commercial in the Philippines of a school boy reciting a poem about kangkong (water spinach) which became so popular with the tagline, "Ang Kangkong, Bow". That commercial was one of those launched by the Philippine Department of Health in its effort to promote healthy eating among school children. It specifically tells about the nutritional benefits of kangkong --- how rich it is in Vitamin A which is needed for good eyesight. Kangkong wasn't one of my favorites...and that commercial was like a wake up call for me. I was only in grade school that time, and my mom was already wearing eye glasses. She couldn't read nor sew without it...and I knew that I don't want to be like her. I always want a 20/20 vision so I told myself if that's what I want, I better eat lots of kangkong...and that's what I did! Little did I know that time that the Vitamin A content of kangkong is actually very little which is only 2.9 mg per 100 g. Oh well, no regrets! I'm still thankful to that commercial...at least I learned to eat kangkong which is rich in protein, calcium and Vitamin C, though not as rich in Vitamin A as I expected it to be. Kangkong is a widely spreading vine that grows on land and water. The land-grown type has long, narrow leaves with pointed ends while the water-grown has broader leaves. It can be found throughout the Philippines in stagnant streams, fresh-water swamps, and ponds. Filipinos mainly used the shoot tips and leaves of kangkong in sinigang, but it can also be cooked on its own. It can be steamed and served with bagoong (shrimp paste)...or it can be cooked adobo-style like this...

This is a very simple and easy way to enjoy this nutritious greens...all you need is soy sauce, vinegar, garlic and onions. Just do a little sauteing and you'll have a delicious and healthy vegetable dish in no time. I usually cook it with ground pork just to encourage my daughters to eat it...but it can be cooked with no meat at all. It can be served with rice and fried fish/meat or with rice alone.

Ingredients:

1/2 lb kangkong (water spinach) shoot tips and leaves

6 cloves garlic, chopped

1/4 lb ground pork

1 medium sized onion, thinly sliced

1/4 cup soy sauce

1/8 cup vinegar

2 Tbsp olive oil

salt and pepper to taste

Procedure:

1. In a pan over medium heat, saute garlic in olive oil until light brown. Add onions and saute until translucent. Add ground pork. Saute until there's no more red part showing. Cover and simmer for 5 minutes or until ground pork is cooked.

A wonderful meal that would certainly convince many spinach haters. I have never had water spinach but I think I have seen it in my Vietnamese shop here (or maybe I'm wrong). It's incredible that whatever the spinach, children hate it all around the world!